Potato Salad with Asparagus and Watercress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 120.3 μg | (201 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 3 eggs
- 500 grams Asparagus
- 300 grams Frozen pea
- 250 grams Boiled potato
- 1 Tbsp White vinegar
- 2 Tbsps Orange juice
- 300 grams low-fat Yogurt
- 2 Tbsps sugar
- Salt and peppers
- 3-4 tablespoons olive oil
- 1 bunch each of basil and Watercress
Preparation steps
Pierce the eggs with an egg pricker and cook for 10 minutes. Remove, rinse in cold water, peel and let cool. Remove the lower ends from the asparagus and cut the rest into 2 cm (approximately 3/4 inch) pieces.
Heat two liters (approximately 8 cups) of water and a tablespoon of salt. Once the water boils, add the asparagus pieces and the peas. After 4-5 minutes, pour into a colander, rinse with cold water and allow to cool.
Peel the potatoes and cut into slices.
For the sauce: Combine the vinegar, orange juice, yogurt, sugar, salt, plenty of pepper and oil. Mix well. Cut the basil leaves into thin strips. Halve the eggs, remove the yolks with a spoon and crumble into the sauce. Finely chop the egg whites.
Combine all ingredients and the dressing in a salad bowl and mix. Refrigerate for about 2 hours. Before serving, season with salt and sprinkle with the watercress.
